Lamb Shoulder Chops With Tomatoes And Zaatar Recipes

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LEBANESE LAMB CHOPS



Lebanese Lamb chops image

Subtly spiced lamb chops with herbs, lemon and sumac

Provided by Zaatar and Zaytoun

Categories     Appetizer     Main Course     Side Dish

Number Of Ingredients 9

1 kg lamb chops approx 8 pieces
3 tbsp regular olive oil
1/4 tsp coarse black pepper
1/4 tsp white pepper
1/4 tsp dried oregano
Few sprigs fresh parsley
Juice of half a lemon
1 tsp salt
1/4 tsp sumac

Steps:

  • Finely chop the parsley and add to large bowl
  • Add the regular olive oil, black and white pepper, lemon juice, sumac, salt and dried oregano.
  • Transfer the lamb chops and rub the marinade in well, using your hands to massage.
  • Marinade for 24 hours or for as long as possible
  • When you are ready to cook, take the marinated lamb chops out of the fridge for at least half an hour and allow to reach room temperature
  • Preheat the oven to 180C/350F
  • Heat up a non stick or skillet for at least five minutes until you can feel the heat when you hover your hand over
  • Sear the lamb chops for 2 minutes on each side until browned. Then transfer to the oven and bake 15 mins for medium rare, 30 mins for well done
  • Sprinkle with sumac before serving

LAMB SHOULDER CHOPS WITH TOMATOES AND MARJORAM



Lamb Shoulder Chops with Tomatoes and Marjoram image

Categories     Herb     Lamb     Tomato     Lamb Chop     Spring     Bon Appétit

Yield 2 Servings; can be doubled or tripled

Number Of Ingredients 8

2 1 1/2-inch-thick round-bone shoulder lamb chops (about 14 ounces total)
Salt and freshly ground pepper
1 tablespoon olive oil
2 large garlic cloves, chopped
1/2 cup dry white wine
1 28-ounce can Italian plum tomatoes, drained, coarsely chopped
Pinch of dried red pepper flakes
1 1/2 tablespoons minced fresh marjoram or 1 teaspoon dried, crumbled

Steps:

  • Season lamb chops with salt and pepper. Heat oil in heavy skillet over high heat. Add lamb and cook until brown, about 2 1/2 minutes per side. Transfer to plate. Reduce heat to medium-low. Add garlic and cook until beginning to color, about 30 seconds. Add wine and bring to boil, scraping up any browned bits. Add tomatoes and red pepper flakes. Return lamb to skillet. Cover and simmer until tender, turning occasionally, 30 minutes.
  • Transfer lamb to plates and keep warm. Boil sauce until thickened, stirring occasionally and adding any juices accumulated on lamb plates, about 8 minutes. Season with salt and pepper. Spoon sauce over lamb chops. Sprinkle with marjoram and serve.

ZA'ATAR-SPICED LAMB CHOPS WITH CHARRED LEMON YOGURT



Za'atar-Spiced Lamb Chops with Charred Lemon Yogurt image

Provided by Elena Besser

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 bone-in lamb loin chops (about 3 pounds; see Cook's Note)
Kosher salt and freshly ground black pepper
1/4 cup plus 1 tablespoon za'atar
2 lemons, halved
6 tablespoons neutral oil, such as canola or vegetable oil
1 bunch scallions (about 8)
1 cup Greek yogurt
1/2 cup extra-virgin olive oil, plus more for drizzling
1/2 cup fresh mint leaves, optional

Steps:

  • Pat the lamb dry with paper towels and season both sides with salt and the 1/4 cup za'atar. Set aside on a baking sheet.
  • Cut one lemon half into 5 thin slices and set aside.
  • Heat 2 tablespoons of the neutral oil in a large cast-iron or other heavy-bottomed skillet over high heat until almost smoking. Add the scallions, lemon slices and lemon halves cut-side down. Season with salt and cook, flipping the scallions and lemon slices, until charred and softened, 4 to 5 minutes. Set aside to cool. Wipe out the skillet with a paper towel.
  • Add the remaining 4 tablespoons neutral oil to the same skillet and heat over high heat until shimmering, about 1 minute. Add the lamb chops and cook until browned, 3 to 4 minutes per side. Turn the chops so the fatty edge of each makes direct contact with the hot skillet and cook until seared, about 1 minute longer. Set the lamb aside to rest.
  • Meanwhile, remove the seeds from the lemon slices and finely chop the lemon slices. Transfer to a medium bowl. Finely chop the scallions and add to the bowl along with the remaining 1 tablespoon za'atar, the juice of 1 charred lemon half, the yogurt and 1/2 cup olive oil. Season with salt and pepper and stir together. Taste and adjust the seasoning.
  • Spoon the charred lemon yogurt onto a platter, top with the lamb chops, drizzle with olive oil and garnish with mint, if using. Serve with the remaining charred lemon halves and enjoy.

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